The Best Chicken Caesar Salad
The homemade croutons and salad dressing is what makes this Chicken Caesar Salad so good. This salad dressing contains raw eggs - and that's part of its appeal. Don't let raw eggs scare you, just make sure they are from a trusted source (like a local farm who raises healthy chickens).
Equipment
- 1 Immersion Blender or Food Processer
Ingredients
Caesar Dressing
- 1 Whole egg, at room temperature from a trusted source
- 1 Egg yolk, at room temperature from a trusted source
- 2 tbsp Red wine vinegar
- 1 tbsp Lemon juice
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- ½ tsp Salt
- ¼ tsp Black Pepper
- 2 Garlic clove, minced
- ½ cup Olive oil
Croutons
- 3 cups Bread, cut into bite size squares preferably made from fresh milled wheat
- 3-4 tbsp Olive oil
- 2 tbsp Charmane’s Bread Dip*
Chicken
- 2 Chicken breasts, diced
- 1 tbsp Lard or Olive Oil
- ½ tsp Salt
- ¼ tsp Pepper
Lettuce & Cheese
- 2 Romaine lettuce hearts, chopped end removed
- ½ cup Parmesan cheese, freshly shredded
Instructions
Caesar Dressing
- In a quart size mason jar or similar vessel, put the whole egg and egg yolk at the bottom of the jar. Top with the remaining dressing ingredients EXCEPT for the olive oil.1 Whole egg, at room temperature, 1 Egg yolk, at room temperature, 2 tbsp Red wine vinegar, 1 tbsp Lemon juice, 1 tbsp Dijon mustard, 2 tsp Worcestershire sauce, ½ tsp Salt, ¼ tsp Black Pepper, 2 Garlic clove, minced
- Slowly pour the olive oil overtop of the other ingredients, do NOT stir. Place immersion blender into jar, letting it rest on the bottom. Without lifting the blender, pulse the eggs at the bottom about 10 seconds. Then, with the blender on, slowly pull the blender up and down in the jar until everything is fully emulsified. Place dressing in fridge while you prepare the rest of the salad.½ cup Olive oil
Croutons
- Place chopped bread into a container with a lid, drizzle with olive oil, and sprinkle in Charmane's seasoning or blend listed below.* Cover with lid and shake until the crouton squares are coated.3 cups Bread, cut into bite size squares, 3-4 tbsp Olive oil, 2 tbsp Charmane’s Bread Dip*
- Place squares on cookie sheet lined with parchment paper and broil on high for 4 to 5 minutes. WATCH CAREFULLY so they don't burn. You will want them brown and slightly crispy. When done, remove from oven and set aside.
Chicken
- Melt lard in a cast iron skillet or heavy bottomed pan, add diced chicken, salt, and pepper. Cook chicken until done (internal temp of 165° F), stirring only a few times so the sides turn brown but don't overcook. This should only take a few minutes.2 Chicken breasts, diced, 1 tbsp Lard or Olive Oil, ½ tsp Salt, ¼ tsp Pepper
Assemble Salads
- Divide lettuce into two bowls. Top with cooked chicken, croutons, cheese, and dressing.**2 Romaine lettuce hearts, chopped, ½ cup Parmesan cheese, freshly shredded
Video
Notes
*See link in blog post for where you can buy Charmane’s Bread Dip. It’s a favorite blend of mine, you won’t regret it. But in a pinch, a blend of spices will do. To substitute: 1/2 tsp dried rosemary, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp dried marjoram, 1/4 tsp dried thyme.
**Dressing will keep in the fridge for a few days.
Nutrition
Calories: 2080kcalCarbohydrates: 162gProtein: 106gFat: 112gSaturated Fat: 21gPolyunsaturated Fat: 16gMonounsaturated Fat: 68gTrans Fat: 0.04gCholesterol: 341mgSodium: 3626mgPotassium: 2014mgFiber: 25gSugar: 17gVitamin A: 3061IUVitamin C: 10mgCalcium: 1022mgIron: 14mg
Tried this recipe?Let us know how it was!